Winter Chicken Tortellini Soup

Prep Time:

15 minutes

Cook Time:

25 minutes

Serves:

2 Quarts

Level:

Slightly challenging

Ingredients

3 tablespoon Extra virgin olive oil

5 garlic cloves

1 small shallot

8 oz tortellini/pasta

8 oz diced roasted chicken

4 cups chicken bone broth

3 tbs flour

1 cup heavy cream

5-6 sundried tomatoes cut to preferred size

3 mini red sweet peppers, chopped

1 tablespoon organic tomato paste

1 ½ tbsps Tuscan spice blend (see recipe in Components category)

2 cups cherry tomatoes, halved

½ lemon, freshly-squeezed

Parmesan cheese for garnish

Fresh Parsley for garnish

Heat olive oil in a sauce pan.
Add diced shallot, smashed garlic, sun dried tomatoes and peppers to the pan.
Sauté on high until translucent and slightly softened.
Add tomato paste, flour, and spice blend and stir until all moisture has been absorbed from the pan. Mixture should start to look clumpy.
Add chicken broth and mix until pan and vegetables are fully deglazed.
Slowly add cream.
Slowly add lemon juice.
Add tortellini and fresh tomatoes.
Cover with lid and cook until tortellini is al dente.
Remove from heat and stir in chicken.
Plate and garnish with shaved parmesan and parsley.